Jackie Van Ruiten’s Beef StroganoffFeatured by Van Ruiten Family Winery in the Gold Wine Club.
This family recipe is a simple dish that is a crowd pleaser. It’s easy enough to make on any weeknight, and can be dressed up when serving friends and family on the weekend. Enjoy!
1 lb. Sirloin steak, sliced in ½ inch strips
16 oz. sliced button mushrooms
1 medium yellow onion, chopped
1 cup beef broth
8 ounces sour cream
2 Tbs. flour
1 bottle Van Ruiten Pinot Noir
Parsley to garnish
Saute onions and mushrooms in 1 Tbs. butter and 1 Tbs. olive oil until tender. When tender, remove from pan and reserve for later.
Season meat with salt and pepper. In the same pan, sauté beef until browned on all sides. When browned, add sautéed onions and mushrooms, along with 1 cup beef broth and about a half of a bottle of Van Ruiten Pinot Noir (the rest is for the chef!). Simmer on low, covered, for 45 minutes until tender and the juices are reduced.
Meanwhile, mix 2 Tbs. flour into 8 oz. of sour cream. Once the meat is tender and the juices are reduced, add the sour cream mixture and heat through. Serve over bowtie pasta or egg noodles, with French bread, and garnish with parsley. Don’t forget to pair with a glass of Van Ruiten Pinot Noir.